Chickpea and Dill Fritters
If you're looking for a simple yet satisfying plant-based dish that’s packed with flavor, these Chickpea and Dill Fritters are the perfect answer. Golden and crisp on the outside, tender and fragrant on the inside, these fritters come together with wholesome ingredients and offer a delightful combination of texture and taste.
Ingredients
- 1 can chickpeas drained and slightly mashed
- ½ cup wilted spinach chopped
- ½ cup fresh dill chopped
- 3 cloves garlic minced
- 4 sun-dried tomatoes chopped
- 1 tbsp oil from sun-dried tomatoes / olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 chia egg 1 tbsp chia seeds + 2.5 tbsp water, soaked for 10 minutes
- 4 tbsp flour gluten-free or all-purpose
- olive oil for frying
Instructions
- Start by draining and rinsing the chickpeas. Mash them with a fork or potato masher in a large bowl—you want a mostly mashed texture, with some chunks remaining for bite.Wilt the spinach by steaming or sautéing it briefly until soft, then squeeze out any excess water and finely chop.Chop the dill, garlic, and sun-dried tomatoes. Soak the chia seeds in water for about 10 minutes until they form a gel.
- In the bowl with mashed chickpeas, add the wilted spinach, chopped dill, minced garlic, sun-dried tomatoes, chia egg, flour, oil, salt, and pepper. Mix everything thoroughly until the mixture is well combined and holds together when pressed. If it’s too wet, add a bit more flour. If it’s too dry, a splash of water or a little more oil will help.
- Using your hands, divide the mixture into 6 equal portions and form them into patties. Press them firmly so they hold their shape.
- Heat a generous drizzle of olive oil in a nonstick skillet over medium heat. Add the fritters and cook for 3–4 minutes on each side, or until golden brown and crisp. Don’t overcrowd the pan—fry in batches if needed. Once done, place them on a paper towel-lined plate to drain excess oil. Serve it and enjoy!